In a previous life, I used to enjoy eating a good ham & butter sandwich with “cornichons” (French name for gherkins). It is a French sandwich “par excellence”. I still vividly remember how the tart crispiness of the pickle nicely complemented the creamy butter, the crusty baguette and salty ham.
But the pickles I am talking about here are homemade, can be made in a flash and are guaranteed, as a true condiment should, to elevate the simplest dish. In my opinion, they work particularly well with grilled chicken, simple salmon dishes or rice bowls.
This recipe yields a 1 pint mason jar and will keep well in the refrigerator for about a week. They start to loose their crispiness after 5 days.
- 1 hothouse English cucumber
- a few radishes
- 1 Tbs salt
- 1/2 cup white wine vinegar
- 1 cup sugar
- 4-5 all spice berries
- 1 bay leaf
- fresh dill sprigs
- Slice the cucumber as thinly as possible using a good chef’s knife or a mandoline.
- Put the slices in a bowl with the salt and let stand while you prepare the rest.
- Slice your radishes thinly.
- In a small saucepan, combine 1 1/2 cup water + 1 cup sugar + the allspice berries and the bay leaf
- Heat until all the sugar is dissolved. Set aside.
- Rinse salt off cucumbers and squeeze out as much moisture as you can with your hands.
- Transfer the cucumbers in a jar with the radishes and the pickling liquide. Add a few dill sprigs.
- Let it cool at room temperature and refrigerate for at least 3 hours